MICHIGAN MANUFACTURERS OP FRUIT GOODS. 491 



The action then takes on a different phase. The alcohol and acetic acid disappear 

 with great rapidity and the liquid becomes completely neutralized, because, as soon as 

 the plant finds in the subjacent liquid nutritive principles better suited to its develop- 

 ment, it sets up such an intense oxidizing action that not only the alcohol but also the 

 acetic acid is converted into water and carbon dioxide. This complete combustion is 

 sometimes noticed in vinegar and the vinegar is said to lose its strength. 



Micoderma aceti, which forms the membrane found floating on the surface of liquids 

 undergoing acetic fermentation, is formed of very minute elongated cells. Acetifica- 

 tion always takes place at the surface, and, as soon as the membrane sinks, no further 

 acetification takes place. The "mother'" of vinegar is simply a mass of these plants 

 which have settled to the bottom. 



The paper was illustrated with experiments showing the injurious effects 

 of many ingredients which commonly enter into the manufacture of trade 

 vinegar. 



W. A. Herring of Jonesville followed in a few general remarks on cider 

 vinegar, corn and wine vinegar, and pickling. He stated he had secured 

 the best results in pickling with cider vinegar, although very satisfactory 

 results had been obtained from corn vinegar of 45° test. He thought one 

 of the greatest evils to successful vinegar-making was in transforming 

 cider into vinegar too quickly. More time should be given for a thorough 

 souring of the stock, and more time in oxydizing the latter process. He 

 recommends the Revolving Generator process, being careful to keep all 

 parts from overheating, thus preventing that musty flavor so often imparted 

 to vinegars. 



A very interesting discussion followed, opened by A. W. Strong of 

 Ionia, who said he had pickled extensively and had invariably obtained 

 the best results from corn vinegar. His experience was that cider vinegar 

 injured pickles and he would not use it under any consideration. 



L. S. Foster, of the firm of Miller, Pattinga.il & Foster, extensive 

 manufacturers and picklers, took exceptions to Mr. Strong's recommenda- 

 tions. He would use nothing but cider vinegar of high test, and verified 

 his statements with exhibits of several samples, one of which was one year 

 old and possessed every requirement of a perfect pickle. 



A. Tucker of Ann Arbor reported to the convention the proceedings of 

 the recent meeting of the Northwest Association of Cider and Cider- 

 Vinegar Makers. Among other matters of interest presented was the 

 following report of a committee, appointed at a previous meeting of said 

 association, to consider the advisability of the appointment of a national 

 committee. The following is a report of said committee: 



report of committee on president's address. 



Mr. President and Gentlemen of the Convention: Your committee 

 appointed to consider and report upon the recommendations of the Presi- 

 dent, beg leave to report as follows: That the Northwestern Association 

 of Cider and Cider- Vinegar Makers, assembled in Springfield, Illinois, 

 December 15, 1891, in order to secure the co-operation of all similar organi- 

 zations, take the initiative steps to secure the appointment of a committee 

 of one person from each organized Cider and Cider- Vinegar Makers' Asso- 

 ciation, said committee, when so appointed by their respective associations,, 

 to constitute a national committee that shall take consideration of any and 

 all matters pertaining to the interests of their constituents, and recommend 

 to them, from time to time, such measures as their interests may demand. 

 And, if the several associations shall so appoint representatives, this com- 



